Green Lentil Recipes Instant Pot

Easy Green Lentils Instant Pot Recipe Forks Over Knives

WEBJul 20, 2018 · Set an Instant Pot electric pressure cooker on the sauté setting and allow it to heat. Add the onion and cook for 3 minutes, …

Rating: 4/5(4)

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Instant Pot Lentils (Cook Time & Recipe Ideas) – A …

WEBMay 1, 2019 · Instructions. In the Instant Pot, place all ingredients and give them a stir. Lock the lid and place the vent in the “Sealing” position. …

Rating: 5/5(10)
1. In the Instant Pot, place all ingredients and give them a stir. Lock the lid and place the vent in the “Sealing” position.
2. Press the Pressure Cook button (making sure the “High Pressure” setting is selected) and set the time for 9 minutes. Wait while the Instant Pot cooks. (Note: It takes about 5 to 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. During cooking, avoid touching the metal part of the lid.)
3. Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
4. Open the lid and stir; there will be some leftover broth but the lentils will soak it up as they sit and become perfectly moist. Serve warm. (Storage info: Leftovers can be stored in the refrigerator; reheat on the stovetop.)

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Hearty Green Lentil & Vegetable Soup (Instant Pot …

WEBJan 11, 2019 · Stovetop Directions: In a Dutch oven or large stock pot, melt butter over medium heat (or heat olive oil). Add parsnip, carrots, onion, …

Rating: 5/5(9)
1. Instant Pot Directions: Turn on the "sauté" function and and melt butter (or heat olive oil). Add parsnip, carrots, onion, celery, garlic, and spices, stirring to combine, and sauté for 1-2 minutes. Turn off the sauté function and add lentils and 3 1/2 cups vegetable stock. Stir to combine. Close the top and make sure the valve is turned to sealed. Cook on high pressure for 11 minutes. Quick release the steam once it's done. Remove the lid and finish the soup as directed in step 3.
2. Stovetop Directions: In a Dutch oven or large stock pot, melt butter over medium heat (or heat olive oil). Add parsnip, carrots, onion, and celery; cook for 3-4 minutes. Add the garlic and spices and cook for an additional 2 minutes. Stir in lentils and 3 cups vegetable broth and bring to a low boil. Cover and cook for 30-35 minutes, until lentils are tender. Add the additional 1/2 cup of vegetable stock as needed for desired consistency.
3. Finishing Touches: Remember to taste test for salt levels. After cooking, stir in the lemon juice and kale into the soup, until kale wilts. Serve and garnish with chopped walnuts and chopped parsley as desired.

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